Homemade Challah Bread Recipe

Introduction

Challah is a beautifully braided Jewish bread known for its soft, slightly sweet crumb and golden crust. This recipe guides you through making a classic, fluffy loaf that’s perfect for celebrations or everyday enjoyment.

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 70g caster sugar
• 7g sachet fast-action dried yeast
• 2 eggs, beaten
• 70ml sunflower oil, plus extra for the bowl
• 1 tbsp poppy seeds or sesame seeds (optional)

Instructions

1. Step 1: In a small bowl, combine the yeast, a pinch of sugar, and a couple of tablespoons of lukewarm water. Stir to dissolve the yeast, then leave it for 10 minutes until foamy.
2. Step 2: In a large bowl, mix the flour, remaining sugar, and 3 teaspoons of fine salt. Make a well in the center and add half the beaten egg, the yeast mixture, and the oil.
3. Step 3: Pour in 200ml of lukewarm water and stir with a spoon. Use one hand to mix, keeping the other clean, bringing the dough together. Add a little more water if dry spots remain; the dough should be moist but not sticky.
4. Step 4: Turn the dough onto a lightly floured surface and knead with both hands for 10 minutes until smooth and springy. Use a small amount of flour if sticky.
5. Step 5: Shape the dough into a ball, lightly oil a bowl, and roll the dough ball in the oil. Cover with a clean tea towel and leave it in a warm place for 1 hour until doubled in size.
6. Step 6: Line a baking sheet with parchment paper. Turn the dough onto a clean surface and divide it into three equal pieces. Roll each into a long sausage shape about 25cm long, tapering the ends slightly.
7. Step 7: Place the three pieces parallel with a small gap. Bring the top ends together and plait the dough down the length, tucking the ends underneath.
8. Step 8: Transfer the plaited loaf to the baking sheet. Cover loosely with a clean tea towel and let rise until puffy, about 40 minutes.
9. Step 9: Preheat the oven to 200°C (180°C fan)/gas mark 6. Brush the loaf with the remaining beaten egg, getting into all the crevices.
10. Step 10: Sprinkle with poppy or sesame seeds if using. Bake on the middle shelf for 25-30 minutes until golden and hollow-sounding when tapped underneath.
11. Step 11: Check halfway through baking; if the top darkens too quickly, cover loosely with foil. Cool the challah on a wire rack before serving.

Tips & Variations

• Use bread flour for better gluten development and a chewy texture.
• Substitute sunflower oil with mild olive oil or vegetable oil if preferred.
• Try a six-strand braid for a more intricate look once comfortable with braiding.
• For a richer bread, brush the loaf with melted butter right after baking.

Storage

Store challah in an airtight container or wrapped in foil at room temperature for up to 3 days. For longer storage, freeze the loaf tightly wrapped for up to 2 months. To reheat, thaw fully and warm in a low oven for a few minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make challah without eggs?

Yes, you can omit the eggs and replace them with an equal amount of lukewarm water or a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to maintain moisture, though the texture will be slightly different.

What should the dough feel like when kneading?

The dough should be soft, smooth, and slightly springy to the touch. It should not be sticky, so add flour sparingly if needed to prevent sticking during kneading.

Homemade Challah Bread Recipe

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4.7 from 85 reviews

This traditional Challah recipe offers a soft, slightly sweet braided bread perfect for any occasion. With a golden crust and tender crumb, it’s enriched with eggs and sunflower oil, and optionally topped with poppy or sesame seeds for added texture and flavor. The bread is made through simple yeast activation, hand kneading, and baking to achieve a beautiful, fluffy loaf.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 35 minutes
• Yield: 1 loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: Jewish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough

• 500g strong white bread flour, plus extra for dusting
• 70g caster sugar
• 7g sachet fast-action dried yeast
• 2 eggs, beaten
• 70ml sunflower oil, plus extra for the bowl
• 3 tsp fine salt
• 200ml lukewarm water (approximate, adjust as needed)

For the Topping (Optional)

• 1 tbsp poppy seeds or sesame seeds

Instructions

1. Activate the yeast: Combine the yeast, a pinch of caster sugar, and a couple of tablespoons of lukewarm water in a small bowl. Stir to dissolve and leave it for 10 minutes until the mixture is foamy, indicating the yeast is active.
2. Prepare the dough mixture: In a large bowl, mix the flour, remaining sugar, and salt. Make a well in the center and add half the beaten egg, the foamy yeast mixture, and sunflower oil.
3. Combine with water: Pour in about 200ml of lukewarm water and stir with a spoon. Mix with one hand to bring the dough together, gradually adding a little more water if needed, ensuring the dough is moist but not sticky.
4. Knead the dough: Turn the dough onto a lightly floured surface and knead with both hands for 10 minutes until smooth and springy. Use minimal extra flour only if the dough sticks too much.
5. First rise: Shape the dough into a ball, lightly oil a bowl and roll the dough in the oil to coat. Cover with a clean tea towel and leave in a warm place for 1 hour, or until doubled in size.
6. Shape the Challah: Preheat the oven to 200C (180C fan)/gas mark 6. Line a baking sheet with parchment. Divide risen dough into three equal parts and roll each into a 25cm long sausage, tapering ends. Place them parallel with spaces and braid by plaiting the sausages together, tucking in the ends.
7. Second rise: Transfer the braided loaf onto the baking sheet and loosely cover with a clean tea towel. Let it rise until puffy and billowy, about 40 minutes.
8. Prepare for baking: Brush the loaf with the remaining beaten egg, making sure to cover all crevices. Sprinkle with poppy or sesame seeds if desired.
9. Bake: Place the loaf on a middle oven shelf and bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Check at 15 minutes and cover with foil if the top darkens too quickly.
10. Cool and serve: Remove from oven and cool completely on a wire rack before slicing and serving.

Notes

• Use lukewarm rather than hot water to avoid killing the yeast.
• Kneading for a full 10 minutes develops gluten, essential for a good texture.
• Plaiting three strands is classic, but you can also experiment with four or six strands for a different look.
• The second rise is important for a light, airy crumb. Don’t rush this step.
• If the top browns too fast, tent with foil to prevent burning.
• Store leftover bread in an airtight container to retain freshness or freeze for longer storage.

Keywords: Challah, braided bread, traditional bread, Jewish bread, homemade bread, yeast bread, soft bread